Fresh Peach Cobbler is a Southern summertime favorite, but canned or frozen peaches can be also used to enjoy this classic dessert all year long. Whether at a 4th of July picnic or a holiday dinner, everyone will be raving about it and asking for more.

This peach cobbler is delicious when it comes out of the oven and topped with a scoop of vanilla ice cream, but it is just as tasty served cool. We also love the addition of ground cinnamon or nutmeg for extra comforting flavor, especially in the fall, but you can leave it out if you prefer.

Learn how to make a fresh peach cobbler that you’ll look forward to each summer.

Tips for the Best Peach Cobbler

Making a peach cobbler isn’t terribly difficult, but there are a few tricks and tips that will make your cobbler the best you’ve ever baked:

• Easily remove peach skin: Whether or not you remove the skin from peaches for a cobbler is entirely up to you. But if you’re going to do it, follow our tips for how to peel a peach easily. Alternatively, you can remove peach skin with a paring knife or vegetable peeler.
• Make a thicker filling: No one likes a soupy cobbler. If the peach filling is overly juicy, add 2 teaspoons cornstarch. Stir to combine well, then continue with the recipe. The filling will continue to thicken as the cobbler bakes.
• Adjust your sugar: If your peaches are extra ripe, juicy, or overly sweet, scale back on the sugar in the cobbler filling by 1/2 a cup. This way, the filling will still thicken nicely and not turn runny.